Preservation of perishable foods such as vegetables, fruits and meat: ~ paper food ~ ~ aquatic product improvement ~ technology.
Can be divided into: ordinary preservation, constant temperature preservation, low temperature preservation, modified atmosphere preservation, vacuum preservation.
Ordinary preservation; If you use plastic wrap, plastic wrap, plastic wrap and other auxiliary items to keep fresh, the preservation time is generally short.
Constant temperature preservation: if you use constant temperature warehouse to keep fresh, all kinds of vegetables and fruits can be kept fresh at constant temperature for a long time, but the fresh-keeping products are relatively simple.
Because the temperature required for vegetables is irregular and uniform.
Cryopreservation: This method can preserve all kinds of meat products, especially chilled, frozen, meat products, seafood and some vegetables.
However, the nutrients will generally be discounted after preservation.
Modified atmosphere preservation: it is an advanced preservation method at present, which uses temperature, humidity and gas to keep fresh, and can keep all kinds of foods and medicines fresh.
Banana fresh-keeping bags can also keep other perishable fruits and vegetables fresh. Vacuum preservation: it mainly makes perishable food in negative pressure and low oxygen environment, effectively reducing the chances of food oxidation, deterioration and mildew, and reducing air flow and water evaporation on the surface of food. It has the function of preservation and maintenance, and it is also the best centralized preservation method. At present, vacuum preservation has been widely used in industrial production and food storage, transportation and processing. Household vacuum preservation products have been widely used in developed areas in Europe and America, and are increasingly becoming kitchens in China.
Homonyms also include: insurance first, insurance and so on.